difficulty
Easy

quantity
a 4kg pan

time to prepare
30 minutes

Venetian Cream

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METHOD OF WORKING

  1. weigh 50 gr of Vanilla Cream 50 Paste per kg of mix
  2. mix it
  3. freeze it
  4. ripple with Orange Rippling Sauce (with peel)
  5. add Covering Dark Chocolate Grand Cru
  6. complete with rippling sauce
  7. complete the decoration

INGREDIENTS

  • Vanilla Cream 50 Paste
  • Covering Dark Chocolate Grand Cru
  • Orange Rippling Sauce (with peel)
  • decoration

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